Drew’s Irish Grub – 2009

Beef and Guinness Stew
2 lbs diced beef
cupful diced onion
cupful diced celery
cupful diced leek
cupful diced carrot
pinch mixed herbs
2 liters of beef demi glaze
1 can of Guinness draught

Gently fry off the diced beef in the butter for 5-6 minutes till brown, then add the vegetables and cook for another 5-6 minutes. Add the herbs and season with salt and pepper. Add the demi glaze and cover. Slow cook for 60 to 90 minutes. Add the Guinness and stir. This should give 5-6 portions.
Tip: Adding the Guinness near the end of cooking lends the stew a creamy, velvety taste.

Drew found this recipe on the Guinness website.
You must be 21 to visit the website.

Dublin Coddle
This is a very popular dish, especially in Dublin, and has been so for many years!
1 lb best sausages
8 oz bacon
1 cup stock or water
6 medium potatoes
2 medium onions
salt and pepper

Cut the bacon into 1 inch squares. Bring the stock to a boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in a saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot.

Soda Bread
4 cups plain flour
1 tsp salt
1 tsp baking soda
1 tsp sugar (optional)
2 cups buttermilk

Sieve the dry ingredients into a large bowl. Scoop up handfuls and allow to drop back into the bowl to aerate the mixture. Add enough buttermilk to make a soft dough. Now work quickly as the buttermilk and soda are reacting. Knead the dough lightly – too much handling will toughen it, while too little means it won’t rise properly.

Form a round loaf about as thick as your fist. Place it on a lightly-floured baking sheet and cut a cross in the top with a floured knife. Put at once to bake near the top of a preheated oven at 450 for 30-45 minutes. When baked, the loaf will sound hollow when rapped on the bottom with your knuckles. Wrap immediately into a clean towel to stop the crust from hardening too much.

Guinness Shepherd’s Pie
2 lbs ground meat
1 onion
1/2 bell pepper – chopped
3-4 celery sticks – chopped
2 leeks – chopped separated
4 toes of garlic – minced
1 can Guinness
1 can Campbells Veggie Barley Soup
Mixed Veggies
Potatoes – 3-5 lbs boiled
sour cream
1 package shredded cheddar cheese
dash of cayenne
garlic powder
onion powder
black pepper
salt or seasoned salt

Preheat oven to 425 degrees. Brown ground meat with onion, bell pepper, celery and 1/2 of the leeks. Add garlic at the end of browning. Drain grease if needed. Add Campbells Soup (this is for gravy base – if you have left over gravy or stew it is even better). Add mixed veggies to desired amount. Add Guinness (do not use the stout version – it is too bitter) till well saturated but not swimming in juice. Add remaining seasonings to taste (taste while you are seasoning and be generous…it is difficult to over season). Let this simmer 10 minutes. Drain your boiled potatoes. Mash by hand with sour cream (this is to make the potato topping dense). You can add a little butter if you like. Pour pie mixture into oblong baking dish. Top with mashed potatoes. Bake 30 minutes. Add shredded cheese the last few minutes of baking. Let stand for 10-20 minutes for easier serving.

Cajun Corned Beef
Corned beef
crab boil (1 bag)
whole cloves of garlic
2 onions – whole, peeled
bell pepper
baby carrots
1/2 cup single malt, sherry or wine
creole mustard
4 apricots (peaches, nectarines or plums can be substituted)
4 medium peeled potatoes

Unwrap corned beef. Throw away seasoning packet. Place in large stock pot. Cover well with water. Add the crab boil, liquor, celery, bell pepper and baby carrots. Stick the whole cloves into the peeled onion (about 10) and place onion into the water. Bring to a boil. Turn heat down to keep it boiling and place lid on pot. Boil for 2 hours. Let the meat sit in the cooling water for 1-2 hours to soak up the flavors. Take out of water and pat dry. Place in a prepared lidded roasting pan. Mix equal portions of Creole mustard and molasses (you will need ample amount to cover the meat and potatoes). Place fruit around the meat for moisture. Place potatoes around the meat (you can use sweet potatoes also but you must cut them into smaller pieces as they are more dense). Cover meat and potatoes with the mustard/molasses mixture. Place lid on roaster. Roast for 30-45 minutes at 350 degrees.

Irish Stew
2 1/2 to 3 lb shoulder lamb chops not less than 1 inch thick
5 medium or 12 baby onions
5 medium or 12 baby carrots
salt and freshly ground pepper
2 1/2 cup stock (lamb stock if possible) or water
8 potatoes or more if you like
1 sprig of thyme
1 T roux (optional)
1 T chopped fresh parsley
1 T chopped fresh chives

Preheat the oven to 350 F. Cut the chops in half and trim off some of the excess fat. Place the trimmed-off fatty pieces in a heavy pan and cook over gentle heat so that the fat runs out. Discard the solid bits that remain.

Peel the onions and scrape or thinly peel the carrots. Cut the carrots into large chunks or if they are small leave them whole. If the onions are large, cut them, if they are small leave them whole.

Toss the meat in the hot fat on the pan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat. Build the meat, carrots, and onions up in layers in the casserole, carefully seasoning each layer with freshly ground pepper and salt. Pour the stock into the pan, stir to dissolve the caramelized scrapings and pour into the casserole. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes. Add a sprig of thyme and bring to a boil on top of the stove. Cover and transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked. This will take about 1 to 1 1/2 hours, depending on whether the stew is being made with lamb or mutton.

When the stew is cooked, pour off the cooking liquid and skim off the fat. Reheat the liquid in another saucepan. Slightly thicken it with a little roux if you like. Check seasoning, then add chopped parsley and chives and pour it back over the stew. Bring it back up to boiling point and serve directly from the pot or in a large pottery dish.

2 1/2 to 3lb baking potatoes, eg Russet or Yukon Gold
1 small spring or Savoy cabbage
1 cup approx. boiling mix
salt and freshly ground pepper
4 T approx. butter

Scrub the potatoes. Put them into a saucepan of cold water, add a good pinch of salt and bring to a boil. When the potatoes are about half cooked strain off two-thirds of the water. Replace the lid on the saucepan, put onto a gentle heat and allow the potatoes to steam until they are fully cooked.

Remove the dark outer leaves from the cabbage. Wash the rest and cut into quarters, remove the core and cut each quarter finely across the grain. Boil in a little boiling salted water until soft. Drain, season with salt, freshly ground pepper and little butter.

When the potatoes are just cooked, put on the milk and bring to a boil. Pull the skin off the potatoes, mash quickly while they are still warm and beat in enough boiling milk to make a fluffy puree. Then stir in about the same volume of cooked cabbage and taste for seasoning. Serve immediately in a hot dish, with a lump of butter melting center.

Colcannon may be prepared ahead and reheated later in a moderate oven at 350 F, for about 20 to 25 minutes. Any left over colcannon may be formed into potato cakes or farls and fried in bacon fat until crisp and brown on both sides.

Cabbage Rolls – sent in by a listener
1-large head of green cabbage
1-medium head of red cabbage
1/2 stick-butter
2tsp. red wine vinegar
1lb.-lean ground beef
1lb. lean ground pork
1-large onion diced fine
4- sliced green onions
5-minced cloves of garlic
2-celery ribs diced
1 tbsp. Worcestershire sauce
1/2 tsp. thyme
2 tsp. basil
1 cup beef stock/broth
2 cups cooked rice
1 large can tomato sauce
1 can Rotel tomatoes
s & p to taste
1/4 c grated Parmesan cheese
1/2c shredded provolone cheese

First, pull off 8-10 cabbage leaves (all one color or mixed) and simmer in 4qt. pot with about 1in. boiling water for 5min. or until tender. Then set aside on paper towels to drain. Meanwhile, shred all remaining cabbage and boil your rice. Stir fry the cabbage with the butter in 12in. skillet or wok. When about 1/2 cooked add wine vinegar and cook until odor is mostly gone(about 8min.), then set aside to cool. Next saute all meat and chopped seasoning until adding basil, thyme, & Worcestershire. When all is cooked drain and then mix cabbage, beef stock, and meat mixture in skillet or pot. When most of the liquid has evaporated remove from heat and add cooked rice, salt, & pepper. Then fill each large leaf you pulled earlier with about 1/2c of stuffing and roll it up. Place in lightly oiled casserole dish. Now, mix and heat tomato sauce and Rotel in sauce pan until slightly thickened. Finally ladle the sauce over the rolls, sprinkle on all the cheese, and bake at 350 for 1 hour. Awesome! Yes, this is time consuming and messy, but well worth it. From this recipe, I am able to make 1 set of stuffed rolls and freeze the left over stuffing mixture to make 2 slightly smaller casseroles for later, just add extra sauce and cheese in the same amounts later and bake.

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